Smothered Chicken Burrito

Serves 1

Ingredients:

1 whole wheat tortilla
6 oz grilled chicken, sliced and cooked
½ cup roasted vegetables
2 oz green enchilada sauce
½ oz cotija
1 T cilantro lime sauce
Optional ? 2 T guacamole

Roasted Vegetables:

3 portabella mushrooms, sliced 1″ thick
1 ½ cups zucchini, sliced 1? thick
1 ½ cups yellow squash, sliced 1 ? thick

¾ cups red onion, sliced 1? thick
1 ½ cups red bell pepper, sliced 1? thick

Directions:

To roast the vegetables, preheat oven to 375 degree?s. Place a aluminum foil on a sheet pan and spray with a non stick spray. Add the vegetables to the sheet pan and evenly spread out and bake for 45 minutes until roasted. To cook the chicken, preheat grill to medium heat. Season chicken to taste with salt & pepper. Grill chicken until fully cooked.

Lay tortilla flat out and add the chicken, vegetables and guacamole (recipe below). Fold burrito style. Top with the green enchilada sauce, cilantro lime sauce (recipe below) and cotija cheese.

Cilantro Lime Sauce

Yields 1 cup

Ingredients: 

2/3 cup Greek yogurt
1 T lime juice
¼ cup water
1 T cilantro, finely chopped
Salt and pepper to taste

Directions:

In a mixing bowl add together all the ingredients and mix thoroughly. Salt and pepper to taste. 
Serving size 1 Tbsp.

Guacamole

Ingredients: 

1 large avocado – 6.5 ounce
1 ounce lime juice
1 T cilantro, finely chopped
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp cumin

Directions: 

Split avocado in half and remove the seed. Scrape out the avocado from the shell and add to a mixing bowl. Add the rest of the ingredients and smash together.  Salt and Pepper to taste

Serving size 2 Tbsp.

Smothered Chicken Burrito total Calories, 390